British scones Recipe
British · Bread · 27 min total
These classic British scones are light, flaky, and slightly sweet, perfect for serving with clotted cream and jam for a traditional cream tea.
15
min prep
min prep
12
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg yolk mixed with 1 tablespoon milk, for glaze
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
- In a small bowl, whisk together milk, egg, and vanilla. Pour into flour mixture and stir until just combined; do not overmix.
- Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Pat into a 3/4-inch thick circle.
- Cut out scones with a 2.5-inch round cutter, pressing straight down without twisting. Reroll scraps once.
- Place scones 1 inch apart on prepared baking sheet. Brush tops with egg-milk glaze.
- Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool slightly. Serve warm.
Tips
- For best results, use cold butter and handle the dough as little as possible.
- Scones are best served the day they are made, but can be frozen unbaked.
- Serve with clotted cream and strawberry jam for a classic cream tea.
AI estimate may be inaccurate · Terms